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Cinnamon Walnut Coffee Cake with Broiled Vanilla Glaze

This coffee cake is incredibly moist, infused with layers of cinnamon, cocoa powder, toasted walnuts and brown sugar. The glaze is broiled to add a sweet crispness to the top.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 8 -10
Calories: 908kcal
Author: Good Dinner Mom


  • Layers of goodness:
  • ¾ cup dark brown sugar
  • 1 Tablespoon cinnamon
  • 1 Tablespoon cocoa powder
  • 1 cup walnuts toasted and then finely chopped
  • Cake:
  • 3 cups sifted all-purpose flour Sift the flour first and then measure it. Do it
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup butter 1 1/2 sticks, at room temperature
  • 1 ½ cups sugar
  • 2 teaspoons vanilla
  • 3 large eggs at room temperature Also important for extra fluffiness
  • 2 cups sour cream 16 ounces, room temperature (Do NOT use low or fat free)
  • Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 Tablespoons hot milk


  • About 30 minutes before starting this recipe (depending on the warmth of your kitchen), take the eggs, sour cream and butter out of the refrigerator and let come to room temperature on your counter. This is a good time to toast the walnuts as well.
  • Preheat oven to 375F degrees. Prepare a 12-cup Bundt pan by rubbing soft butter all over inside and then flour pan generously.
  • For the cinnamon walnut layers: In a medium bowl, combine brown sugar, cinnamon, cocoa powder and toasted nuts. Set aside.
  • In a large bowl, combine sifted flour, baking soda, baking powder and salt. Whisk together and set aside.
  • In the bowl of a standing mixer or other large mixing bowl (if using stand mixer, use paddle attachment), cream the butter with sugar until light and fluffy. Add vanilla. Add one egg at a time, beating after each one. Scrape sides of bowl and beat at high speed until mixture is light and creamy, about one minute.
  • On low speed, add dry ingredients in three additions alternating with sour cream in two additions. Beat only until smooth after each addition.
  • Spread your first layer of batter in bottom of prepared pan. This is easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with ⅓ of the nut mixture (it is okay if it spreads to touch the pan). Repeat until you have four layers of batter and three layers of nut filling. The top layer will be batter.
  • Place pan in oven on center rack (never put a Bundt pan on a tray. Air needs to circulate through the hole in the center of the Bundt pan).
  • Bake until a toothpick or skewer comes out with a few crumbs, about 44-48 minutes. Remove and let cool on rack for 5 minutes.
  • Invert cake onto a cooling rack and remove pan. Place a baking pan under the cooling rack.
  • Turn oven back on to a High Broil setting and place oven rack one slot below the middle.
  • To make the glaze: combine powdered sugar, vanilla and milk in a medium bowl. Mix well. Mixture should have the consistency of a thick cream sauce. Using a large spoon, quickly drizzle glaze over top of cake, allowing glaze to flow down the sides. Do this quickly as the glaze will begin to stiffen quickly, making it harder to pour. (Don't let too much flow off the cake if you can. You want as much to stay on the cake as possible.)
  • Place cake and baking sheet in oven and do not close oven door all the way. Allow to cook, watching carefully, until glaze starts to crisp up and barely bubble. About 3-4 minutes.
  • Remove from the oven and let cool for about 10 minutes before cutting. Serve warm or cover in plastic or an airtight container for up to 3 days.


Calories: 908kcal | Carbohydrates: 130g | Protein: 11g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 540mg | Potassium: 343mg | Fiber: 3g | Sugar: 90g | Vitamin A: 995IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg